La Jas Manor in Costa Rica's Central Valley "Black Honey" American Coffee Flavor America (La

Costa Rica Finca las lajas

Flavor: sweetness, syrup, fruit aroma, cherry (also understood as sour apple), strawberry

Characterized by heavy fermentation, thick and thick texture, light roasting with fermented grapes and hints of strawberry and chocolate, deep baking with more fruit aromas

Origin: Costa Rica

Altitude: 1300-1500 m

Bean seed: Kaddura Kaduai

Treatment: honey treatment

Las Lajas small coffee processing farm has a history of growing and processing coffee for more than 80 years. In 1995, when the second generation operator of Las Lajas small coffee processing farm died of cancer, the third generation French Francisca and Oscar Chac ó n husband and wife suspected that the chemical fertilizers and pesticides used on the farm were responsible for the disease. Since then, coffee crops have been treated with natural, homemade compost and eco-friendly natural farming methods. After five years of unremitting efforts, the soil, branches, leaves, and fruits of the farm are all qualified. In 2000, Lajas became the first manor in Costa Rica to be organically certified.

Lajas is also the first manor in Central America to start honey treatment and natural sun treatment. Tanning is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very difficult to do well. Francesca has added many innovations, such as using the sugar meter (Brix meter), which is often equipped in the wine industry, to measure the sugar content of the fruit, and to determine the best time and treatment of harvest according to the sugar content of Brix. Only those with more than 20% sweetness will be exposed to the sun. The Brix value of general fruit is 14 for apple, 12 for lemon and 18 for passion fruit, but the coffee cherry in Lajas can reach 21 / 22%.

The natural treatment process of French Sika is quite laborious. The artificially picked high-sugar coffee fruit is first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic-covered greenhouse to create more direct heat and continue to dry. until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from the inside, but it also needs to be taken care of more carefully and constantly turned. In the end, the red cherries turn black, giving off the aroma of fruitcake, black sugar and even sherry. This is the "Perla Negra"!

There are eight Costa Rican producing areas, of which Tarazu, the Central Valley and the Western Valley are recognized as the three best producing areas. Las Lajas is located in the foothills of Sabanilla de Alajuela and Poas Volcano in the Central Valley. Strictly speaking, "Lajas" is actually the name of the Chakon family processing plant. The name of the manor is Finca La Mirella, but bean bakers all over the world are also used to calling it Finca las lajas.